Ginger Molasses Pizzelles

The warm spices found in this Ginger Molasses Pizzelles recipe—ginger and molasses particularly--come together to create an addicting flavor!

This can be enjoyed at any time throughout the year!

INGREDIENTS

– Amber Ale  – Unsalted Butter  – Molasses  – Sugar  – Salt – Ground Ginger – Ground Allspice – AP Flour

HOW TO MAKE GINGER MOLASSES PIZZELLES

Bring the beer to a simmer in a medium sized saucepan over medium heat. Stir occasionally and make sure it doesn't foam over.

Gradually bring to a low boil and cook, stirring frequently for about 15 - 20 minutes. It will thicken and reduce to 1 ½ ounces. About 3 tablespoons. Set aside to cool.

Whisk together the flour and baking soda in a large stand mixer bowl. 

In a medium saucepan, heat the butter, molasses, sugar and salt over low heat. Stir often until the butter melts and the sugar and salt dissolve.

Add the egg. Mix until blended and a thick batter forms. Stir in the ginger. Cover the dough and put in the refrigerator for at least one hour, until it is firm.

Scoop the dough by tablespoon and place it on the press. 

Once the dough has firmed up and cooled, turn on the pizzelle press and get it warmed up. I lightly greased the press with vegetable oil.

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